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Smoked Salmon And Watercress Roulade

Barbecue.Master's picture
Ingredients
  Watercress 3 Ounce (1 Bunch Or 90 Gram)
  Finely chopped fresh parsley 1 Teaspoon
  Eggs 2 , separated
  Flour 2 Tablespoon
  Freshly ground black pepper To Taste
For smoked salmon filling
  Cream cheese 2 Ounce (60 Gram)
  Sour cream 2 Tablespoon
  Smoked salmon 3 Ounce (90 Gram)
  Lemon juice 1 Teaspoon
  Gelatin 1 1⁄2 Teaspoon, dissolved in 1 1/2 tablespoons hot water, cooled
  Hot water 1 1⁄2 Tablespoon, cooled
Directions

1. Place watercress leaves, parsley, egg yolks, flour and pepper to taste in a food processor and process until mixture is smooth. Transfer watercress mixture to a bowl. Place egg whites in a bowl and beat until stiff peaks form. Fold egg white mixture into watercress mixture.
2. Spoon roulade mixture into a greased and lined 26x32cml10 1/2x12 3/4 in Swiss roll tin and bake for 5 minutes or until just cooked. Turn roulade onto a damp teatowel and roll up from short side. Set aside to cool.
3. To make filling, place cream cheese, sour cream, smoked salmon and lemon juice in a food processor and process until mixture is smooth. Stir gelatine mixture into smoked salmon mixture.
4. Unroll cold roulade, spread with filling and reroll. Cover and chill. Cut into slices to serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Watercress
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
5 Minutes
Ready In: 
20 Minutes

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